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DAVIDSON HOTEL COMPANY

625 S ASHLAND AVE, CHICAGO, IL 60607 · Restaurant

Inspection summary

DAVIDSON HOTEL COMPANY has been inspected 7 times by Chicago Department of Public Health since July 28, 2010. The most recent inspection, on March 31, 2015, found no infractions.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on September 25, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on September 25, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 19 times across 6 separate inspections, most recently on October 7, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 6 separate inspections, most recently on October 7, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on September 23, 2014. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN POOR REPAIR MUST REPLACE ALL WORN, DISCOLORED AND SCORED CUTTING BOARDS. ALL RUBBER GASKETS ON REACH IN COOLERS, WALKIN FREEZER AND WALK IN COOLER MUST BE REPLACED. WORN, TORN AND BUILD UP. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT (STOVE TOP, OVEN, FLAT TOP, FRYERS, STEAM TABLE) ALL REACH IN COOLERS, WALK IN COOLERS, SHELVES IN WALK IN COOLER, PREP TABLES, DISH MACHINE AREA, ALL STORAGE SHELVES, AND STORAGE CABINETS. MUST CLEAN TO REMOVE ALL GREASE, FOOD BUILD UP AND DEBRIS. CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT MAIN PREP, EMPLOYEE CAFE, CUSTOMER BUFFET AND FRONT BAR AREA IN NEED OF DETAIL CLEANING AT CORNERS ALONG WALL BASES AND UNDER EQUIPMENT. MUST CLEAN AND SANITIZE ALL AREAS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THROUGH OUT PREP AREA, DISH AREA, AND EMPLOYEE CAFE IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD VENTIALTION ABOVE COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE LARGE AMOUNTS OF GREASE AND BUILD UP. CLEAN AND MAINTAIN. ALL FLOOR DRAINS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. CLEAN AND MAINTAIN. HANDSINK IS NEEDED IN CUSTOMER BUFFET AREA AT OMLET STATION. MUST INSTALL AND MAINTAIN SINK.
  3. Canvass Re-Inspection

    8 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND FOOD ITEMS IN EMPLOYEE CAFE AREA OPEN AND EXPOSED TO THE AIR AND ELEMENTS WITH NO SNEEZE GUARDS. FOOD MUST BE PROPERLY PROTECTED WITH SNEEZE GUARDS AT ALL TIMES. SERIOUS VIOLATION 7-38-005(A) CITATION ISSUED. FOOD NOT PROTECTED DURING DISPLAY
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND APPROXIMATELY 40-45 FRUIT FLIES IN MAIN PREP AREA, CUSTOMER BUFFET AREA, COFFEE STATION AND EMPLOYEE CAFE AREA. INSTRUCTED MANAGER TO DETAIL CLEAN, SANITIZE AND CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED EVIDENCE OF INSECT ACTIVITY.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 1-24-13 INSP#227 REPORT #1324281. #32 NOTED BOX LUNCHES BEING MADE NEXT TO EXPOSE HAND SINK. MUST PROVIDE SPLASH GUARD/BARRIER BETWEEN PREP AREA AND HAND SINK IF CONTINUE TO PREPARE FOOD AT THIS STATION. INSTRUCTED MANAGER TO INSTALL SPLASH GUARD. SERIOUS VIOLATION 7-42-090 CITATION ISSUED. PREVIOUS MINOR VIOLATION NOT CORRECTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN POOR REPAIR MUST REPLACE ALL WORN, DISCOLORED AND SCORED CUTTING BOARDS. ALL RUBBER GASKETS ON REACH IN COOLERS, WALKIN FREEZER AND WALK IN COOLER MUST BE REPLACED. WORN, TORN AND BUILD UP. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT (STOVE TOP, OVEN, FLAT TOP, FRYERS, STEAM TABLE) ALL REACH IN COOLERS, WALK IN COOLERS, SHELVES IN WALK IN COOLER, PREP TABLES, DISH MACHINE AREA, ALL STORAGE SHELVES, AND STORAGE CABINETS. MUST CLEAN TO REMOVE ALL GREASE, FOOD BUILD UP AND DEBRIS. CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT MAIN PREP, EMPLOYEE CAFE, CUSTOMER BUFFET AND FRONT BAR AREA IN NEED OF DETAIL CLEANING AT CORNERS ALONG WALL BASES AND UNDER EQUIPMENT. MUST CLEAN AND SANITIZE ALL AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THROUGH OUT PREP AREA, DISH AREA, AND EMPLOYEE CAFE IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD VENTIALTION ABOVE COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE LARGE AMOUNTS OF GREASE AND BUILD UP. CLEAN AND MAINTAIN. ALL FLOOR DRAINS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. CLEAN AND MAINTAIN. HANDSINK IS NEEDED IN CUSTOMER BUFFET AREA AT OMLET STATION. MUST INSTALL AND MAINTAIN SINK.
  4. Canvass

    10 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED 4 HANDSINKS IN MAIN PREP AREA. 2 OF WHICH ARE IN POOR REPAIR. BOTH SINKS ARE UNABLE TO DRAIN. INSTRUCTED MANAGER TO CORRECT ISSUES. PREMISES IS BEING PUT ON 48 HOUR NOTICE TO CORRECT PROBLEM. CRITICAL VIOLATION 7-38-030 CITATION ISSUED HANDSINKSIN POOR REPAIR.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND FOOD ITEMS IN EMPLOYEE CAFE AREA OPEN AND EXPOSED TO THE AIR AND ELEMENTS WITH NO SNEEZE GUARDS. FOOD MUST BE PROPERLY PROTECTED WITH SNEEZE GUARDS AT ALL TIMES. SERIOUS VIOLATION 7-38-005(A) CITATION ISSUED. FOOD NOT PROTECTED DURING DISPLAY.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND APPROXIMATELY 40-45 FRUIT FLIES IN MAIN PREP AREA, CUSTOMER BUFFET AREA, COFFEE STATION AND EMPLOYEE CAFE AREA. INSTRUCTED MANAGER TO DETAIL CLEAN, SANITIZE AND CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED EVIDENCE OF INSECT ACTIVITY.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO ORIGINAL CITY OF CHICAGO SANITATION POSTED OR PERSON ON SITE WITH CITY OF CHICAGO SANITATION CETIFICATE. INSTRUCTED MANAGER TO OBTAIN AN ORIGINAL SANITATION CERTIFICATE AND HAVE MANAGER ON SITE AT ALL TIMES WHILE COOKING, PREPING AND HOLDING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012 CITATION ISSUED NO CITY OF CHICAGO SANITATION CERTIFICATE ON SITE.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 1-24-13 INSP#227 REPORT #1324281. #32 NOTED BOX LUNCHES BEING MADE NEXT TO EXPOSE HAND SINK. MUST PROVIDE SPLASH GUARD/BARRIER BETWEEN PREP AREA AND HAND SINK IF CONTINUE TO PREPARE FOOD AT THIS STATION. INSTRUCTED MANAGER TO INSTALL SPLASH GUARD. SERIOUS VIOLATION 7-42-090 CITATION ISSUED. PREVIOUS MINOR VIOLATION NOT CORRECTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN POOR REPAIR MUST REPLACE ALL WORN, DISCOLORED AND SCORED CUTTING BOARDS. ALL RUBBER GASKETS ON REACH IN COOLERS, WALKIN FREEZER AND WALK IN COOLER MUST BE REPLACED. WORN, TORN AND BUILD UP. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT (STOVE TOP, OVEN, FLAT TOP, FRYERS, STEAM TABLE) ALL REACH IN COOLERS, WALK IN COOLERS, SHELVES IN WALK IN COOLER, PREP TABLES, DISH MACHINE AREA, ALL STORAGE SHELVES, AND STORAGE CABINETS. MUST CLEAN TO REMOVE ALL GREASE, FOOD BUILD UP AND DEBRIS. CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT MAIN PREP, EMPLOYEE CAFE, CUSTOMER BUFFET AND FRONT BAR AREA IN NEED OF DETAIL CLEANING AT CORNERS ALONG WALL BASES AND UNDER EQUIPMENT. MUST CLEAN AND SANITIZE ALL AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THROUGH OUT PREP AREA, DISH AREA, AND EMPLOYEE CAFE IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD VENTIALTION ABOVE COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE LARGE AMOUNTS OF GREASE AND BUILD UP. CLEAN AND MAINTAIN. ALL FLOOR DRAINS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. CLEAN AND MAINTAIN. HANDSINK IS NEEDED IN CUSTOMER BUFFET AREA AT OMLET STATION. MUST INSTALL AND MAINTAIN SINK.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED BOX LUNCHES BEING MADE NEXT TO EXPOSE HAND SINK. MUST PROVIDE SPLASH GUARD/BARRIER BETWEEN PREP AREA AND HAND SINK IF CONTINUE TO PREPARE FOOD AT THIS STATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN DRY FOOD STORAGE ROOM TO REMOVE SPILLS AND DEBRIS ALONG WALLS AND IN CORNERS. ALSO FLOORS INSIDE WALK IN FREEZER NEED CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED COLD WATER HANDLE BROKEN AT MOP SINK. MUST REPAIR AND MAINTAIN.
  6. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN INTERIOR OF FRYERS. MUST CLEAN EXTERIOR OF ALL COOLERS, REFRIGERATORS, AND COLD HOLDING UNITS TO REMOVE FOOD SPLASHES.MUST DETAIL CLEAN EXHAUST HOOD AT KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST DETAIL CLEAN KITCHEN FLOOR UNDER, BEHIND AND AROUND ALL HEAVY EQUIPMENT AS WELL AS ALL CORNERS.MUST DETAIL CLEAN ALL FLOOR DRAINS AT KITCHEN AND FRONT BAR AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.MUST DETAIL CLEAN WALL UNDER EXHAUST HOOD AT KITCHEN TO REMOVE EXCESS GREASE. MUST REPAINT/REPLACE ALL WATER DAMAGED CEILING TILES AT BASEMENT COOLER STORAGE ROOM AS WELL AS ABOVE THE UTILITY SINK SPACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST DECLUTTER UTILITY ROOM AREA AS WELL AS THE DRY STORAGE ROOM AND ALL ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.
  7. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. The walk-in cooler racks are starting to corrode, clean off or replace the racks so they are smooth and sanitary.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Repair the floor drain area tile in the coffee station and the walk-in cooler thresholds so it they are smooth and sanitary.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The hand sink is not easily accessible to the buffet, move the buffet closer or install a new sink in the buffet area.

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